True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Cheese from Italy, Sicilia
Raw whole cow milk is set in a wooden vat at 34 °C with lamb or kid paste rennet, with no starter added. The curd is drained about 2 hours, scalded about 105 minutes in whey at 80 °C and left to sour until the next day. It is then sliced, stretched in hot water, pressed into a rectangular block, brined about 24 hours and hung in pairs over wooden beams to ripen.
| Raw whole cow milk | From one or two milkings; cows on the pastures of the Hyblaean plateau[pat-sheet] |
| Lamb and/or kid paste rennet | [pat-sheet] |
| Hot whey (scotta) and hot water | Whey (scotta) scalds the curd; hot whey left from making ricotta, with hot water, stretches it[pat-sheet][onaf-sheet] |
| Salt (saturated brine) | [pat-sheet] |
| Olive oil | Rubbed on the rind during ripening[pat-sheet] |
| No starter | The milk's own flora and the biofilm on the wooden vat and tools[pat-sheet][onaf-sheet] |
| Starter | none added; natural microflora of the milk and the wooden vat |
Total time across the recorded steps: 2 days
What changes: Starting material: raw whole cow milk, filtered into a wooden vat
Output: raw whole cow milk from one or two milkings.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw whole cow milk is set in a wooden vat at 34 °C with lamb or kid paste rennet, with no starter added. The curd is drained about 2 hours, scalded about 105 minutes in whey at 80 °C and left to sour until the next day. It is then sliced, stretched in hot water, pressed into a rectangular block, brined about 24 hours and hung in pairs over wooden beams to ripen. Made in 9 steps over 2 days. The longest step, brine, takes 24 h (Regione Siciliana 2018).
| Main step | 24 hReported[pat-sheet] | Brine |
|---|---|---|
| Temperature | 34 °CReported[pat-sheet] | Set with lamb or kid rennet |
ONAF calls it the same cheese as Ragusano PDO, made without following the PDO specification and kept as a regional traditional product. It is made with wooden tools and no added starter, and the curd is scalded in 80 °C whey before it sours.
Made from raw milk with no added starter. The milk is set at 34 °C; the curd is later cooked in whey at 80 °C for about 105 minutes. The sheet calls the cheese fresh while it is under 2 months old. The Sicilian sheet allows ripening in natural caves and cellars with natural rock walls. ANSES, the French food safety agency, links raw-milk cheese to 34 % of salmonellosis, 37 % of listeriosis and 60 % of enterohaemorrhagic E. coli outbreaks in France over ten years. It advises pregnant women, people with weak immunity, people over 65 and young children not to eat raw-milk cheeses, except pressed cooked cheeses such as Gruyère or Comté.
Every number is labelled with how it is known. How this atlas is made
The Sicilian PAT sheet calls it one of the oldest cheeses of the island and says it has been traded beyond the Kingdom of Sicily since the 14th century. It cites Carmelo Trasselli for an exemption from duties in 1515, Paolo Balsamo (1808) on the quality of the livestock of Modica and of its cheese and ricotta, and Filippo Garofalo (1856) on the fame of the cheeses of Ragusa.
